Food & Cooking Recipes Double-Chocolate Muffins 5.0 (1) 1 Review By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 24, 2022 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 15 mins Total Time: 35 mins Yield: 10 For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling. Cook Mode (Keep screen awake) Ingredients ¼ cup mashed ripe avocado ¼ cup safflower or avocado oil ¼ cup pure maple syrup ¼ cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt (we use Diamond Crystal) ½ cup milk 2 tablespoons Dutch-process cocoa powder 1 cup spelt or whole-wheat flour ½ cup bittersweet-chocolate chips, plus more for topping Sanding sugar, for topping Directions Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk. Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT